Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-05-14
HOME MATTERS.
HINTS TO ACKNOWLEDGEMENTS FOR roorBsosR
DISHES. WELL WORTH rRyINa-How TO UTILIZE
DIFFERENT KINDS OF LEFTOVER MATS ETC.

HINTS TO OBSERVATION-DISCLOSURES FOR roorusosx
DISHES, WELL WORTH rRYrSa-How To rrutzR
DIFFERENT KINDS OF LEFTOVER MEATS ETC
EGG CAxEs.-Chop hard-bofled eggs 10 a m,nee
mix with mashed potatoes, and fry In small cakes
10 4 crisp brown.
The SALT IN SALAD DRESSING should be blended
with the OIL not with the vinegar The OIL carries
II further into the mayonnaise
LEMON SaUcE--Tbe juice OF one lemon, a half
cup of sugar, mix with tablespoonful OF nour add
pint OF boiling water and boil five minutes.
Serve With nutmeg II desired
= CREAM Is ALosr INVALUABLE in the case Of inva-
lids, for IL not only serves nutriment in the most
readily available form. but it develops animal heat
forming food
S.LERATUs Il EXCELLENT for removing grease
from WOODWORK which has not been painted.
spread thickly over the grease spots m listen, and
after IL mas remained half-hour wash on with
tepid soap suds.
SILVER MAY BE PREVENTED FROM BEcoMfse
black by Keeping that which Is not often used In
canton flannel bags. with small bags about the
size OF a thimble filed with bits OF gum-camphor
packed in around the articles.
For MTLDEw pour quart OF boiling water on an
ounce Of chloride OF lime. When IT Is dissolved
add three quarts OF cold water Into this put
the garment and let 1t soak twelve hours II not
very Cad The spots will come out in less time.
FRIED PARSNIPs.-Scrapea and leave in cold water
for an hour. then cook half an hour In hot salted
water wipe, slice lengthw15e, dip In melted butter,
then in Hour seasoned with salt and pepper and
Try In boiling dripping Drain free OF fat and serve
TOESCE CHEEsE.-Take one beef tongue, two
calves livers, three pounds OF salt pork and boil
until thoroughly cooked. Mince together very
fine, season To taste with spices press the mass
into pan and allow to get cold Slice thin and
serve upon napkin In q lunch dish.
PURGE u TERN applied to either vegetables or
meat, when their substance has been simmered
until soft enough for the purpose and then pressed
through hair sieve, the pulp that is worked
through being the PURGE. When this Is mixed
with clear stock the result is a thick SOUP
A NICE WAY TO FREsHES OLp-FAsHroSrD SILK,
making II look Ike new surah, Is sponge it care
fully with strong coffee. While damp. lay 1t
wrong-side up on ironing board ana place paper
over IL, Then press with warm iron. Be sure the
coffee Is perfectly settled until clear before using
IAlS Is also good TO freshen black lace, cashmere,
riooon and alpaca
RUBBER RINGS, Such As ARE USED ON FRUIT CANS,
often become hard aud brittle. They can be restor-
ed by letting them lie In water In which you have
put little ammonia Mix in this proportion:
one part ammonia and two parts water. some
nve minutes but frequently half hour Is needed
10 restore their elasticity.
PoTTED SHaD--Cut the shad In nlets and roll up
each, tying IL loosely with string. Stand these
rolls end La a small stone Jar and Gil In with
vinegar and spices. Put erumbled bay leaves on
top OF each layer Bake In the oven until the
q
the vinegar evapOrates. more vinegar. To be eaten
cold, as supper or lunch dish
STRAWBERRY BLASCxANGK.-Spread q quart Of
strawberries on bread DISH strew them over
thickly with pulverized sugar. and let them stand
FOR five or six hours, or until the Juice has been
well drawn from them. Then make blancmange
with geiatine, sweeten il to TASTE and stir in the
juice OF the berries. Mix all well together, pour
the mixture into damp mould, and place on the
ice I'LL set
FoR TIE LUNCH BAsKKT.-An orange will keep
cut bread or biscuit fresh when put up In the same
package, and the same orange will serve Tor sew
eral days for different supplies OF sandwiches.
Do not select ruSty-Skin orange, as you want the
freshness 10 permeate through its skin, and the
brown and black rust keeps all this freshness In
the inside OF the orange Any clear-skinned, light
colored orange viii do.
PURgs OF GREEN PEAs.-Put a quart Of fresh
shelled young peas into sufficient boiling water to
cover them, adding little salt and lump of loaf
sugar. Let them boil until quite soft, then drain
sieve. Now put the pulp into a stew pan with
three ounces Of butter and season TO taste with
pepper and SALT stir the whole over the fire until
thoroughly not, and serve at once with a dish OF
Droiled lamb.
TON THUMB OMELETs-Eight eggs one-half cup
ful OF rich milk salt and pepper, tablespoonful of
cheese. Beat the eggs light, season, stir in the
mix the grated cheese Half I'LL eight patty pans
buttered, and SET IL dripping-pa with half an
inch OF boiling water I'm it; shut up in quick
oven, and IS soon as they are "set" turn out on a
hot dish You may vary the dish by substituting
minced parsley and thyme for the grated cheese
and when dished pour drawn butter over the ome-
let's
POTATO OMKLRT.-Take six good-sized potatoes
two teaspoonfuls OF SALT one tablespoonful of but
Ter, and little pepper. Peel the potatoes and put
them into bOiling water. When they have been
boiling for fifteen minutes add one teaspoonful OF
salt As soon as cooked drain and mash we'll. Add
one teaspoOnful OF salt, little pepper and butter:
then add four weil-beaten yelks, mixing well. Rub
through colander. Melt two JableSpoOnfulS OF
In q
smoothing IT ali over. Fry It light brown color,
double and serve like an omelet.
KITCHEN wAIIS--A piastered wall Is. on many
accounts, preferable to watnscot OF wood In q
kitchen. II the mortar is made OF the best
materials, put on as plastering ought to be and
thoroughly painted, 1t will be less absorbent,
clean than any form OF wooden wainscot. The
weakness OF plaSter1Dg is usually tn the backing
1t should have brick wan behind It; in a wooden
where IL Is especially exposed 10 injury, and for
extraordinary thoroughneSs and durability.
LEMON CAzE--TwO cups Of -four, two cups of
graduated sugar, four eggs halt a cup OF butter,
one cup or milk and a teaspoonful OF yeast DOW
der. sift the yeast powder into the -four add the
sugar. melt the butter, beat the eggs, white and
yeEs separately and stir the butter and milk into
OF the eggs last into the mixture. Bake in jelly
pans. This quantity makes two cakes OF three
layers each For ''betweens" beat the white Of
two eggs and mix with two cupfulS OF pulveriZed
sugar, the juice and grated rnd OF two lemons
must be adeed, and the mass spread between the
layers when cold
CARROT soCr-Put one pint of grated carrot
into a saucepan. with half q pint of boil
ing water,one teaspoonful OF sugar and two table
spooafuls Of butter. Cover closely and simmer
for one hour. at the end Of this time add hall
pint OF bread crumbs and one pint OF white stock
and simmer for one hour longer; then take the
saucepan from the IRE and strain the contents
through a very Inc sieve season with salt and
pepper, ana add cupful and half OF hot milk
set the pan with the strained soup upon the
range and beat up the yelkS OF two eggs with half
a c9pful or MIX. As soon as the soup botIS up
once add the eggs and milk; let IL all boil one
IaInute, stirring constantly, and serve without
delay.
GOdss.COuntry.
Dost thou not know Gods country. where it Eeso
bat land long dreamed Uf, desired than gold
v hicL n96ls souls, by dauntess hope made bold
Have searched the future for with longing
hast thou hot seen in heaven its hills arise!